I’m back with another Thai recipe! Are you ready for this one? I think this may just be the best stir fry I’ve ever made. And it’s definitely due to the fact that I used a few special ingredients. Like the shrimp that is MSC certified, Thai basil, a high quality fish sauce, Thai red chilis, and Chinese eggplant. All of these ingredients combined make this Thai shrimp stir fry stand out. Seriously, it’s LOADED with so much flavour, you’re going to love it. Also, you can whip this up in about 20 minutes!
This post is sponsored by the Marine Stewardship Council (MSC). I was compensated for my time, however all opinions expressed are 100% my own.
As with all recipes I create, I always recommend opting for the highest quality you can find. When it comes to fish and seafood, I’m very particular about where I get it from. I choose to support fisheries, companies, stores and restaurants that use high quality fish and seafood. Below, you’ll find out why.
Why Choose Certified Sustainable Options
Marine Stewardship Council (MSC) is a global nonprofit organization established to protect the last major food resource that is truly wild: seafood. They work with fisheries, grocery stores, restaurants, and other companies to change the way the oceans are fished, address food fraud, and make it simple for consumers to purchase sustainable, traceable, wild seafood. If you’ve ever been confused as to whether or not a fish or seafood product is truly wild, the MSC makes it easy to find out – their label is only on products that meet their rigorous stands for sustainability and indicates the seafood is wild and fully traceable from ocean-to-plate. With food fraud becoming a major problem across the world, it can be hard to know who to trust.
If you want to feel good about your seafood purchasing decisions, look for the MSC blue fish label. When you do, you support fishermen, fishing communities, and companies that are committed to keeping our oceans wild and full of fish.
What makes seafood a healthy protein choice?
Seafood is an excellent protein source. Fish and shellfish are lean sources of complete protein. And more than just the protein content, the fats in fish are heart-healthy omega-3’s. Omega 3’s are anti-inflammatory and have numerous health benefits for our brain and cognitive development, heart health, as well as they reduce chronic inflammation and are helpful for those with autoimmune conditions as well. And there is more vitamin B12 and vitamin D in seafood than any other type of food. Vitamin D is crucial for our immune system and overall health.
Above all, MSC certified sustainable seafood is good for you and the ocean too. And I love that! So be sure to look for the #MSCbluefish label when you’re out shopping.
How to Cook Fish in a Healthy Way?
Fish and seafood are so delicious and it doesn’t need to be battered and fried to taste that way. Sure, from time to time, it’s fun to enjoy fish like that. But for the most part, I try and keep things a bit lighter, healthier and still really delicious. You can check out my paleo fish tacos recipe to see how to still enjoy all the flavour minus the frying. For me, it all comes down to the ingredients and products you use. Opt for high quality ingredients from the fish and seafood you use to the other ingredients in the dish.
Check out some of my tips below to cook fish in a healthy way:
Thai shrimp stir fry: All About the Ingredients
A special ingredient in this Thai shrimp stir fry is Thai basil. Thai basil has a different taste than regular basil along with it’s beautiful purple stem. Thai basil has a fresh, herbal licorice flavour that is bolder than sweet basil. I love adding in the Thai basil to this shrimp stir fry right at the end of cooking. It holds up better than sweet basil and adds a lot of flavour.
The second ingredient I’ve used is Chinese eggplant. It’s much different in taste than regular eggplant due to it having less seeds and therefore is less bitter. It’s a bit on the sweeter side and more delicate in flavour. I actually much prefer Chinese eggplant. Their flesh is also more tender, so they tend to cook quicker as well. This makes it perfect for this Thai shrimp stir fry.
How to Make this Thai Shrimp Stir Fry
The key to making this Thai shrimp stir fry is not over cooking it. Shrimp in general only takes a few minutes to cook. And with these MSC certified cold water shrimp that I’ve used in this recipe, you only need to defrost them. They’re already cooked, making it even easier to make this recipe. I recommend just tossing the shrimp in at the end of the cooking process to heat them.
Where to Find MSC products?
When shopping for fish and seafood, look for the blue MSC label that certifies the product is indeed wild and sustainably caught. You can find MSC certified sustainable seafood at hundreds of grocery stores, and on hundreds of products either fresh, frozen, or canned. And you can find all types of seafood like scallops, cod, haddock, salmon, tuna, sweet shrimp, and more that are MSC certified. MSC options vary by region and retailers but you can find them at Loblaws, Whole Foods Markets, Costco, Walmart, Sobeys and other retailers.
Are you ready for the recipe? If you do make this dish, I’d love to hear from you, either by tagging me on Instagram or leaving a review and/or comment below!
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
Thai Shrimp Stir Fry
This quick, easy and delicious Thai shrimp stir fry is perfect for busy weeknights and meal prep!
For the stir fry
- 1 1/2 cups White Rice
- 2 Chinese Eggplant
- 1/2 lb Snap Peas
- 170 g MSC Cold Water Shrimp defrosted
- 1/2 bunch Thai Basil
Cook the rice according to package directions and set aside.
In a blender, add the fish sauce ingredients from the fish sauce through to the avocado oil, leaving out the arrowroot powder for now.
Add the shrimp to a bowl and pour half the sauce over top of the shrimp.
Slice eggplants crosswise into 3" pieces, then quarter lengthwise. In a large skillet, add a splash of avocado oil and then add the Chinese eggplant and cook for 6 to 7 minutes, until cooked through, then add the snap peas and cook for an additional 2 minutes, until bright green.
Add the shrimp and the remaining sauce and cook for one minute more. Stir in the basil leaves and turn the heat off.
If you want to thicken the sauce, take a few tablespoons of the sauce from the skillet and put it in a bowl. Add the arrowroot powder and whisk to combine. Then add back to the skillet and heat through for 1 minute more.
Divide the rice and top with the stir fry mix and sauce. Garnish with additional basil leaves and sesame seeds. Enjoy!